Mini Carnitas Taco Bowls

This easy stovetop carnitas recipe skips the lard (the traditional way to make carnitas) in favor of vegetable oil and water for a crazy-delicious Dutch-oven dinner.

Recipe - Dearborn Market

Prep Time40 Minutes

Servings12

Cook Time190 Minutes

Calories180

Ingredients

1/4 cup vegetable oil

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

2 cups chopped yellow onions

6 cloves garlic, peeled

2 cups water

1/4 cup orange juice

2 tbs fresh lime juice + lime wedges for garnish

24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions

1 1/2 cups crumbled queso fresco

1 cup sliced radishes

2 medium jalapenos, thinly sliced

Directions

1. In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Pour in water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.

2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.

3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.

Nutritional Information

20 g Total Fat
6 g Saturated Fat
0.5 g Trans Fat
70 mg Cholesterol
600 mg Sodium
17 g Total Carbohydrates
1 g Dietary Fiber
2 g Sugars
25 g Protein

40 minutes

Prep Time

190 minutes

Cook Time

Servings

180

Calories

Shop Ingredients

Makes 12 servings

1/4 cup vegetable oil

Wesson Pure Vegetable Oil, 40 fl oz

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$5.49$0.14/fl oz

1 package (1 oz) Old El Paso™ original taco seasoning mix

Old El Paso Original Taco Seasoning Mix, 1 oz

Add Old El Paso Original Taco Seasoning Mix, 1 oz to Favorites.Add Old El Paso Original Taco Seasoning Mix, 1 oz to Favorites.

$1.49$1.49/oz

1 tsp ground cumin

McCormick Ground Cumin, 1.5 oz

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$3.49$2.33/oz

1 tsp ground coriander

Not Available

1 tsp salt

Morton Salt, Plain, 26 Ounce

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$2.29$0.09/oz

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

Fresh Bone In, Pork Butt, Shoulder Roast

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$11.43 avg/ea$2.69/lb

2 cups chopped yellow onions

Spanish Onion, 1 ct, 20 oz

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$3.11 avg/ea$2.49/lb

6 cloves garlic, peeled

Fresh Garlic

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$1.12 avg/ea$4.49/lb

2 cups water

Bowl & Basket Spring Water, 16.9 fl oz, 24 count

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$4.49$0.01/fl oz

1/4 cup orange juice

Simply Orange Pulp Free Juice Bottle, 11.5 fl oz

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$1.99$0.17/fl oz

2 tbs fresh lime juice + lime wedges for garnish

ReaLime 100% Lime Juice, 15 fl oz

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$2.99$0.20/fl oz

24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions

Not Available

1 1/2 cups crumbled queso fresco

Not Available

1 cup sliced radishes

Red Radishes, 1 each

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$2.49

2 medium jalapenos, thinly sliced

Jalapeno Pepper, 1 ct, 4 oz

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$0.75 avg/ea$0.19/oz

Nutritional Information

20 g Total Fat
6 g Saturated Fat
0.5 g Trans Fat
70 mg Cholesterol
600 mg Sodium
17 g Total Carbohydrates
1 g Dietary Fiber
2 g Sugars
25 g Protein

Directions

2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.

3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.